Sautée onion and beef until browned. Drain.

In a small pot add 24oz can of tomato purée or sauce and add all the spices. Play with it and build the sauce that taste best to you. You could also use a can of enchilada sauce but this was just as easy and the flavors were amazing!

Grate some cheese about two cups, one for the mixture and one for the top. Or you can use the pre shredded kind, up to you. I prefer shredding from the block- it's much tastier and you don't need as much.

Preheat oven to 350

Soften about 16 corn tortillas in a hot pan, no oil needed, 10 seconds on each side , until hot and soft. Collect on a plate and cover to keep in the heat.

Drain the meat and return to pan, add the can of beans and slowly mix together. Then you can just toss the cheese in, reserve some cheese for the top of the dish.

Pour some enchilada sauce into a casserole dish. 9x13 works well.

One by one place a tortilla in the sauce and scoop some of the filling evenly down the middle. Roll it up in the sauce and place seam side down. Do this until you have no more filling left. Add more sauce as needed. I got 16 in the dish.

Cover with additional sauce, cheese and green onions.

Bake for 30 minutes